Page 81 - BELCO // Catalogue Art of Coffee 2022-2023
P. 81

   CHAMPION’S RECIPE
Alexis Gagnaire,
Aeropress World Vice Champion 2019 Kawa Roastery, Paris
• Coffee: 17 g
• Water: 295 g
• Grind: 20 Comandante clicks
• Temperature: 94 °C
• Water minerality: 90 ppm (Montcalm or Grand Barbier) • Filter: Aesir filterss
1 Rinse your filter
2 Rapidly pour 45 g of water in 5 seconds and mix 3 times in the 10th second
3 From 30-35 seconds (pre-infusion stage), press once and carefully remove the upper part of the Aeropress
4 At the 40th second, add 110 g of water
5 After 2 minutes, press again until you hear small bubbles
6 Add 10 to 60 ml of hot water to the carafe, according to preference, along with the extracted coffee (bypass) > for a full-bodied coffee, add 10 g
> for a Nordic coffee shop style, add 60 g of water
> or simply add whatever suits your palate best!
Taste!
       SLOW COFFEE COLLECTION 81
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